Name: Chicken Parmesan Stuffed Meatballs
Yield: 4
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Cheese, Organic, Shredded, Parmesan; dried italian seasoning; McCormick® Smoked Paprika; Morton Iodized Salt, 26 Ounce; Pasta Prima Heirloom Marinara; al fresco Ground Chicken, Seasoned, Italian Style; El Guapo Garlic Powder; Crunch Easter Flatback Egg; O Organics Milk, Low Fat, Organic; Kikkoman Panko Japanese style bread crumbs; Utz Baked Cheese Balls Cheddar

Make the crispy topping

Mix breadcrumbs, olive oil, parmesan, garlic powder, and salt.

If you want it EXTRA crispy (highly recommend):

Toast it in a pan for 2–3 minutes until golden, then set aside.

Mix + stuff the meatballs

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Combine all meatball ingredients
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Form into balls
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Flatten slightly, add mozzarella, then seal tightly

Sear the meatballs

Heat 1–2 tbsp olive oil in a large skillet over medium heat

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Add meatballs
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Sear 2–3 minutes per side until golden

Don’t move them too much — that crust = flavor.

Add sauce + finish cooking

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Pour marinara around the meatballs
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Lower heat to medium-low
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Cover and cook 8–10 minutes until cooked through

Add crispy topping

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Spoon a little sauce over each meatball
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Sprinkle breadcrumb topping generously
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Broil (best step)

Broil 2–3 minutes until golden and crispy

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OR
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Cover with a lid and let it steam-toast if no broiler

Chicken Parmesan Stuffed Meatballs

Serves 2

0 mins total

What you need

Meatballs

Filling

Crispy Topping

Sauce

How to make